HG Post #1000: Alabama Chicken – a HG/SJ Collaboration

August 14th, 2014 § 0 comments

SJ introduced the assembled Freeman/Riva clans to Alabama White Sauce Chicken sandwiches last night. A wonder of a dish, just right for happy, informal family feasting. It was accompanied by lots of first of season hot buttered corn on the cob. As HG’s late Mom would say when she wanted to describe the ultimate in deliciousness: “Nu, nu, don’t ask!!” The chicken and corn were preceded by some “Kyoto” style, pickled mackerel sashimi. As previously reported, when Exquisite Maiko first arrived on Prince Edward Island, she picked up numerous fresh mackerel right from the fishing boats at Naufrage harbor. Some were eaten that first night with scallion and ginger, others were air-dried and salted for grilling and a portion were marinated and slightly pickled. They were equally delicious as first-night sashimi with the mackerel flavor intensified by the marinade and the texture gaining a firmer mouth-feel. But, the SJ chicken was the star; Here’s how SJ made the wondrous Alabama Chicken:

Okay, SJ here. This post, by the way, marks the 1000th HUNGRY GERALD post so it is rightfully a collaborative posting between HG and myself (I humbly “edit” HUNGRY GERALD and provide the illustrations to HG’s wonderful writing). Sooo….I first heard of Alabama White Sauce Chicken sandwiches in Saveur Magazine (complete with recipe). It sounded so delicious but oddly none of my friends from Alabama have ever been able to confirm that this dish is actually a part of Alabama’s culinary heritage. Whatever the case, it is a delicious sandwich and this is how I go about making it: spatchcock a chicken (or two) and cut into quarters. Mix a tablespoon each of salt, cumin, coriander, black pepper, garlic powder, celery seeds and a teaspoon of cayenne. Take half this mix and rub into the chickens — when done wrap in plastic and let sit in fridge for a couple of hours. Meanwhile, prepare the white sauce! Take 2 cups Hellman’s Mayo and mix the remainder of the spice mix into it. Then add a half cup of the STRONGEST white horseradish you can find and a quarter cup of apple cider vinegar. Add 2 tablespoons sugar. Mix it all up well. Divide the sauce in two dishes (one for basting the chicken and one for serving with the chicken) After about two hours take chicken out and let it come to room temperature. If you have a smoker, get it ready or if you have a bbq and can get some nice hickory or apple wood chips in there, do that! If you only have an oven, then…you know what, use that as it will still be great. Cook your chicken low and slow at about 225 degrees basting it every 30 minutes with your white sauce. After about 2 hours it should be ready. Shred the chicken discarding the bones (feel free to munch on the skin) and serve on a hamburger bun with dill pickle chips, cole slaw and a hefty dollop of the white sauce! Enjoy!


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